Inactivation kinetics of enzymes by using continuous treatment with microbubbles of supercritical carbon dioxide

T. Yoshimura, M. Shimoda, H. Ishikawa, M. Miyake, I. Hayakawa, K. Matsumoto, Y. Osajima

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Abstract

Enzyme inactivation using a new apparatus for continuous treatment with microbubbles supercritical carbon dioxide (SC-CO2) was investigated. D value of α-amylase (5.0 ± 1.2 min) subjected to microbubbles of SC-CO2 treatment (microbubbles-SCT) at 35°C, 30 MPa was lower than that (227 ± 15.9 min) subjected to heat treatment (HT) at 70°C. D value of acid protease was reduced by microbubbles-SCT at 50°C, 30 MPa (15.4 ± 4.1 min), compared to HT at 50°C (233 ± 15.2 min). The activation energy for the inactivation of acid protease (135 ± 8.3 kJ mol-1) by microbubbles-SCT was 1 half of that (259 ± 9.0 kJ mol-) by HT. These results indicated that continuous treatment with microbubbles of SC-CO2 was effective for enzyme inactivation.

Original languageEnglish
Pages (from-to)694-697
Number of pages4
JournalJournal of Food Science
Volume66
Issue number5
DOIs
Publication statusPublished - Jan 1 2001

All Science Journal Classification (ASJC) codes

  • Food Science

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    Yoshimura, T., Shimoda, M., Ishikawa, H., Miyake, M., Hayakawa, I., Matsumoto, K., & Osajima, Y. (2001). Inactivation kinetics of enzymes by using continuous treatment with microbubbles of supercritical carbon dioxide. Journal of Food Science, 66(5), 694-697. https://doi.org/10.1111/j.1365-2621.2001.tb04623.x